Sterile effervescent beverage and process for preparing same

ABSTRACT

1. A PROCESS FOR PREPARING A STERILE EFFERVESCENT BEVERAGE WHICH COMPRISES PREPARING A STERILE AERATED AQUEOUS PHASE BY CONTACTING A STERILE, VOLATILE, EDIBLE GAS WITH A STERILE AQUEOUS LIQUID UNDER CONDITIONS ADAPTED TO DISSOLVE IN SAID AQUEOUS LIQUID AN AMOUNT OF SAID GAS SUFFICIENT TO PROVIDE AN EFFERVESCENT CHARACTER TO SAID BEVERAGE, MAINTAINING SAID STERILE AERATED AQUEOUS PHASE AT A TEMPERATURE BELOW ABOUT 55*F, PREPARING A SYRUP PHASE HAVING A SOLIDS CONTENT OF BETWEEN ABOUT 25%-75% AND COMPRISING A HOMOGENEOUS MIXTURE OF CARBOHYDRATE, FAT, PROTEIN, AND WATER, STERILIZING SAID SYRUP PHASE, MAINTAINING THE STERILE SYRUP PHASE AT A TEMPERATURE NO HIGHER THAN THAT OF THE STERILE AERATED AQUEOUS PHASE, ASEPTICALLY INTRODUCING SAID STERILE AERATED AQUEOUS PHASE AND SAID STERILE SYRUP PHASE INTO A STERILE CONTAINER IN A STERILE ATMOSPHERE HAVING A TEMPERATURE BELOW ABOUT 300*F, THE AMOUNTS OF SAID STERILE AERATED AQUEOUS PHASE AND SAID STERILE SYRUP PHASE INTRODUCED INTO SAID CONTAINER BEING SUFFICIENT TO PROVIDE AN EFFERVESCENT BEVERAGE HAVING A SOLIDS CONTENT OF BETWEEN ABOUT 5% AND 25% BY WEIGHT, AND SEALING SAID CONTAINER WITH A STERILE COVER IN A STERILE ATMOSPHERE.

United States Patent O 3,851,071 STERILE EFFERVESCENT BEVERAGE ANDPROCESS FOR PREPARING SAME Paul G. Roehrig, Northridge, Nicholas C.Pappas, Van Nuys, and Robert E. Durbin, Saugus, Calif., assignors toCarnation Company, Los Angeles, Calif. No Drawing. Continuation-impartof abandoned application Ser. No. 34,512, May 4, 1970. This applicationJune 28, 1973, Ser. No. 374,618

Int. Cl. A23] 1/00, 3/00 US. Cl. 426-190 14 Claims ABSTRACT OF THEDISCLOSURE A sterile effervescent beverage is provided by preparing asterile syrup phase comprising a homogeneous mixture of protein, fat,carbohydrate and water, separately preparing a sterile aerated aqueousphase, introducing said syrup phase and said aerated aqueous phase understerile conditions into a sterile container and sealing the containerunder sterile conditions.

RELATED APPLICATIONS This application is a continuation-in-part ofcopending application Ser. No. 34,512, filed May 4, 1970 for SterileEffervescent Beverage, now abandoned.

BACKGROUND OF THE INVENTION (1) Field of Invention This inventionrelates to a sterile effervescent beverage and the process for producingsuch a product. More particularly, the invention relates to a processfor preparing a sterile, flavored beverage containing a volatile ediblegas and having a desirable flavor and excellent storage stability.

(2) Description of Prior Art The preparation of sterile aeratedbeverages, such as carbonated milk-based beverages, in the same generalmanner in which conventional carbonated beverages, such as gingerales,colas and fruit-flavored carbonated beverages are prepared, has beenattempted on numerous occasions in the past. However, such priorattempts have not been commercially successful. This lack of commercialsuccess in producing a sterile effervescent beverage has been duelargely to the fact that the beverage has usually been subjected to hightemperature processing in order to provide a sterile product.

Thus, attempts to sterilize the effervescent beverage in a closedcontainer, such as by retorting at high temperatures for extendedperiods of time have been unsuccessful due to the excessively highpressure build-up in the container during heat processing. The build-upof such high pressure in the sealed container causes the container torupture and results in a loss of gas therefrom. The resulting producthas little or no ei'fervesence and an undesirable cooked fiavor.Attempts to sterilize such an effervescent beverage by high temperaturetreatment prior to introducing the beverage into containers have alsobeen unsuccessful due to the loss of gas from the beverage caused byheat processing. The resulting product contains an insufiicient amountof effervescence and lacks a desirable effervescent taste and flavor. Inaddition, the literature has suggested that beverages containingparticulate matter such as milk solids cannot be efliciently aerated dueto the rapid loss of the volatile gas in the presence of such particles.

SUMMARY OF THE INVENTION It has been discovered that a sterileeffervescent beverage having a desirable flavor and excellent storagesta- "Ice bility can be prepared by a three stage process involving twoseparate phases. Thus, an aerated aqueous phase containing a volatileedible gas and a syrup phase are separately prepared, sterilized andcooled and these two sterile phases are then introduced into sterilecontainers in an aseptic canning operation. The sealed containers areagitated to disperse the syrup phase throughout the aerated aqueousphase and provide a homogeneous product.

Since both the aerated aqueous phase and the syrup phase are sterilewhen combined under aseptic conditions in the sterile container, nosubsequent high temperature heat treatment of the aerated product isnecessary to provide a sterile product. As a result, the aeratedbeverage is not subjected to conditions which adversely affect thedegree of aeration or the taste and flavor of the product.

DESCRIPTION OF PREFERRED EMBODIMENTS According to the present invention,the aerated aqueous phase is prepared by contacting an aqueous liquid,such as water, which is substantially free of solid particulate matter,with a volatile edible gas under conditions suflicien to dissolve atleast a portion of the gas in the aqueous liquid. Any volatile gassuitable for use in food or beverage products and which is at leastslightly soluble in water may be used. Such volatile edible gasesinclude, for example, fluorocarbon gases such as trichlorofiuoromethane,dichlorodifiuoromethane, chlorotrifluoromethane, tetrafluoromethane, andtrifluoromethane, carbond dioxide, nitrous oxide, and the like andmixtures thereof. Preferably, carbon dioxide is used as the volatileedible gas for it is readily available and provides the product with adesirable tangy taste.

The amount of gas dissolved in the aqueous liquid should be suflicientto provide an effervescent beverage. This amount will, of course, dependon the type of gas used. Since the degree of aeration of the aqueousliquid is dependent on a number of factors such as the temperature ofthe aqueous liquid, the pressure of the gas, the length of contact timeand the nature of the contact time between the gas and the aqueousliquid, the conditions of aeration may be subject to wide variation.

Generally, it is preferred to aerate the aqueous liquid by injecting thegas, under pressure, into the liquid. Other suitable techniques foraerating the aqueous liquid may, of course, also be employed. Forexample, saturators may be used in which the liquid in the form of smalldroplets or thin sheets is passed through an atmosphere of the gas to bedissolved therein. By controlling the temperature of the aqueous liquid,the pressure of the gas, the contact time, and the opportunity forintimate contact, the desired degree of aeration may be obtained. Theaqueous liquid may also be aerated by liquifying or solidifying theedible gas and contacting the aqueous liquid with the liquified orsolidified gas.

The aerated aqueous phase must be sterile at the time it is introducedinto the sterile containers in the filling operation. The aqueous liquidand the gas may both be sterile when the gas is contacted with anddissolved in the liquid in the preparation of the aerated aqueous phase.Thus, the aqueous liquid, such as water, and the gas may be sterilizedprior to aeration by any suitable technique such as high temperaturetreatment, exposure to ultraviolet rays or other types of radiation,sonic vibration, ultrafiltration and the like. For example, carbondioxide obtained from commercially available cylinders or tanks may besterilized by ultrafiltration such as by passing the gas through amicrobiological ultrafilter. The presterilized aqueous liquid and gasare then contacted under sterile conditions to form the aerated aqueousphase.

When the aqueous liquid or gas are not sterile at the time the liquid isaerated, sterilization of the liquid may be effected by any suitabletechnique which does not cause the release of excessive amounts of gasfrom the liquid, such as by exposure to ultraviolet rays, sonic vibra-'tion, ultrafiltration, and the like.

When carbondioxide is used as the gas and water is used as the liquid informing an aerated water phase, it is advantageous to cool the waterprior to contact with the carbon dioxide for the solubility of carbondioxide in water is greater at colder temperatures. Generally, the wateris below about 60 F. and preferably about 45 F. or below when it iscontacted with the carbon dioxide. According to a preferred embodiment,carbonation of the water is effected by injecting sterile carbon dioxidegas, at a pressure of at least about 40 psi, into cool sterile waterflowing through sterile pipes. The combination of large surface exposureof water, provided by the flowing water, and the relatively highpressure of carbon dioxide facilitates quick absorption of the carbondioxide into the water.

The aerated aqueous phase is maintained at a temperature below about 55F. and preferably below about 45 F. until it is introduced intocontainers, in order to facilitate absorption and retention of the gasin the liquid. The cool sterile aerated aqueous phase is passed throughsterile lines for filling into the sterile containers in an asepticcanning operation. Suitable pressure reduction means may be installed inthe sterile lines prior to the point at which the sterile aeratedaqueous phase is discharged into the containers.

The syrup phase comprises a homogeneous aqueous mixture ofcarbohydrates, fat and protein. The carbohydrate provides the beveragewith desired sweetness and body. Sugars such as sucrose, dextrose,fructose, lactose, maltose, invert sugar and the like and mixturesthereof generally are used. The amount of carbohydrate contained in thesyrup phase should be suflicient to provide a desired sweetness in thefinished product and may range from a trace up to about 15 percent byweight of the beverage.

The fat included in the syrup phase may be any of the natural animal orvegetable fats or oils commonly used in foods or beverages and may beused in the beverage of the present invention. For example, unsaturatedor fully or partially hydrogenated fats and oils such as milk fat,coconut oil, palm kernel oil, tacum nut oil, babassu nut oil, cottonseedoil, soybean oil, safflower oil, peanut oil, corn oil, and the like andmixtures thereof may be included in the syrup phase.

The protein which is included in the syrup phase may be any of a largegroup including milk solids non-fat, water soluble soy proteinderivatives, sodium caseinate, calcium caseinate, egg albumen, gelatinand the like and mixtures thereof. It is believed that the proteinserves to effect stability and flavor of the aerated beverage.

Advantageously, the syrup phase may include one or more of the followingmaterials: a flavoring agent, a colorant, a salt, an emulsifier, astabilizer and an acidulant. Both natural and synthetic flavoring agentsmay be used, such as vanilla, cocoa, chocolate, root beer, butterscotch,maple and fruit flavors. Acidulants are advantageously included toreduce the pH of the beverage and to enhance the flavor of the beverage.The amount of acidulant included in the syrup phase should be sufficientto provide the aerated beverage with a pH- of below about 6.4 andpreferably between about 5.2 and 5.8. Acidulants which may be usedinclude organic and inorganic acids such as citric, phosphoric,carbonic, tartaric, lactic, malic, fumaric, or adipic acids and the likeand mixtures thereof. Salts which may be used include the chloride,phosphate and citrate salts of sodium, potassium, calcium and magnesiumsuch as sodium chloride, potassium chloride, potassium citrate, sodiumcitrate, calcium citrate, magnesium citrate, diand tricalcium phosphateand the like and mixtures thereof.

A wide variety of emulsifiers may be used in the syrup phase. Thus,hydroxylated lecithin, mono or diglycerides of fatty acids such asmonostearin and dipalmitin, polyoxyalkylene ethers of fatty esters ofpolyhydric alcohols such as the polyoxyethylene ethers of sorbitanmonostearate or the polyoxyethylene ethers of sorbitan distearate; fattyesters of polyhydric alcohols, such as sorbitan monostearate; mono anddi-esters of glycols and fatty acids such as propylene glycolmonostearate and propylene glycol monopalmitate; and partial esters ofcarboxylic acids such as lactic, citric, and tartaric acids with themono and diglycerides of fatty acids such as glyceryl lactopalmitate andglyceryl lactooleate. The fatty acids employed in the preparation of theemulsifiers include those derived from beef tallow and coconut,cottonseed, palm, peanut, soybean and marine oils. Preferably, acombination of emulsifiers is employed, typically, polyoxyethylenesorbitan monostearate and sorbitan monostearate.

Stabilizers, other than protein, which may also be included in the syrupphase include natural or synthetic gums such as carrageenan, guar gum,gum arabic, gum tragacanth, alginate, carboxymethylcellulose,methylcellulose-ether, and the like and mixtures thereof.

The incorporation of fat, protein, emulsifier and stabilizer in theproduct provides a product having a creamy mouth feel, and promotes thephysical stability of the product so that the beverage remainssubstantially homogeneous even after prolonged storage periods. Whilethe amounts of these materials may be varied over relatively widelimits, the amount of protein or other buffering components in thebeverage should not be so great as to impart an undesirable flavorthereto. Generally, the amounts of fat, protein, emulsifier orstabilizer which may be in.- cluded in the syrup phase are suflicient toprovide the aerated beverage with a fat content of up to about 10% byweight, up to about 5% by weight protein, and up to about 1% by weighteach of emulsifier and stabilizer.

The syrup phase is advantageously prepared by blending the ingredients,including carbohydrate, fat and protein, with water to form a mix,homogenizing the mix to form an emulsion, sterilizing the emulsion andaseptically cooling the sterile emulsion to provide the cold sterilesyrup phase. In preparing the syrup phase, the ingredients, includingsalt, flavoring, coloring and acidulant, are mixed with an amount ofwater suflicient to provide a blend having a solids content of betweenabout 25% and and preferably between about 40% and 65% by weight.

The syrup phase is sterilizedby any technique capable of rendering thesyrup free from living microorganisms, such as by a high-temperature,short-time sterilization treatment in which the aqueous solution isheated to a temperature in the range of 260 F.-300 F. for a time withinthe range of a fraction of a second up to five min utes or more.Following sterilization, the syrup phase is preferably cooled insuitable sterile heat exchange equip ment. It has been found thatcooling the sterile syrup phase minimizes the loss of gas from the coolaerated aqueous phase when the two phases are combined in the canningoperation. Generally, the syrup phase is cooled to at least about thetemperature of the aerated aqueous phase and preferably is cooled tobetween about 15 F. to 30 F. to provide a cold syrup phase.

Since protein is included in the syrup phase, it is generally preferredto forewarm the blend of ingredients prior to sterilization, such as byheating the emulsion to a temperature of about F. to 260 F. for a periodof from a few seconds to a few minutes.

The cold sterile syrup phase is combined with the cool sterile aeratedaqueous phase in an aseptic canning operation in which the separatephases are filled into presterilized containers in a sterile atmosphereand the filled containers are sealed with sterile covers while still inthe sterile atmosphere.

If the containers are presterilized by heat treatment, it isadvantageous to reduce the temperature of the sterile containers tobelow about 100 F. by any suitable means, such as by quenching withcool, sterile water, prior to introduction of the aerated aqueous phase.Reducing the temperature of the containers in this manner aids inminimizing the loss of gas from the aerated aqueous phase when thatphase is filled into the containers.

The filling chamber, in which the sterile phases are combined in thesterile containers, is presterilized by any conventional technique, suchas the use of high temperature steam. The filling chamber may be at anelevated temperature, that is, about 250-300 F. when the sterile aqueousphase and the sterile syrup phase are filled into the containers.However, it is preferred to maintain the temperature of the fillingchamber below about 150 F. and preferably below about 100 F. when thesterile phases are filled into the containers in order to minimize lossof gas from the aerated liquid phase. According to one embodiment of theinvention, a cool sterile gas, such as nitrogen, carbon dioxide, air, orthe like is passed through the sterile filling chamber to effect such areduction in the temperature of the filling chamber. Such cool sterilegas may be supplied to the sterile filling chamber by any suitabletechnique. For example, heat sterilized air may be contacted withcooling coils, cooling ducts and the like, and passed through thefilling chamber. According to a preferred embodiment, ambient air isrefrigerated to a temperature of about 30 F. to 60 F. and thensterilized, such as by ultrafiltration using a microboliogical filter.The cool sterile air is continuously passed through the filling chamberand vented therefrom.

The amounts of syrup phase and the aerated aqueous phase introduced intothe containers should be controlled to provide an aerated beveragehaving a solids content of between about and 25% by weight, preferablybetween about and Although the viscous syrup phase may be placed in thesterile containers prior to or simultaneously with the introduction ofthe aerated aqueous phase, it is preferred to first introduce theaerated aqueous phase into the containers and then add the syrup inorder to reduce the loss of gas from the aqueous phase during thefilling operation.

The filled containers are hermetically sealed while in the sterileatmosphere and then warmed to room temperature or above, such as bycontacting the containers with a warm water spray or bath, to preventsweating after casing and to facilitate dispersion of the syrup in theaqueous phase. The warmed containers are agitated such as by rolling thecontainers to thoroughly disperse the syrup in the aqueous phase andprovide a homogeneous beverage.

The product thus prepared has a pH of below about 6.4, and preferablybetween about 5.2 and 5.8, so that the beverage has a desirable sharpflavor or bite. The volume of edible gas contained in the product willof course depend upon the type of gas used. When carbon dioxide isemployed as the volatile edible gas, it should be present in the productin amounts between about 1.5 and 4.5, and preferably between 2.0 and 3.0volumes of carbon dioxide in order to impart a tangy taste to thebeverage. When a volatile edible gas other than carbon dioxide is used,it should be present in an amount sufficient to provide an effervescentbeverage. The product of the present invention has excellent storagestability, there being substantially no deterioration of the product orseparation of the phases over prolonged periods of storage of up to sixmonths or more.

The following examples are given in order to illustrate the presentinvention, but in no manner to restrict it.

EXAMPLE I A sterile, aerated beverage is prepared according to theprocedure described below, the beverage having the followingformulation.

Ingredients: Percent by weight Fat (hydrogenated vegetable) 1.00 Milksolids, nonfat 2.00

Carbohydrate (sugar) 10.70

Protein (sodium caseinate) .20 Stabilizer (carrageenan) 0.15 Emulsifier(polyoxyethylene [20] sorbitan monostearate) 0.20 Emulsifier (sorbitanmonostearate) 0.10 Colorant (caramel) 0.37 Flavor (root beer) 0.02 Salt(sodium chloride) 0.05 Salt (sodium citrate) 0.20 Water 85.01

A syrup phase is prepared by heating to about 175 F.- 185 F. an amountof water sufficient to provide a syrup phase having a solids content ofabout 50 percent. The sugar, stabilizer, sodium chloride, sodiumcitrate, milk solids nonfat, and sodium caseinate are added to the waterwith mixing. The fat and the emulsifiers are blended at about F.165 F.and added to the water with mixing, followed by the addition of theflavor and colorant. The mix thus formed is forewarmed at 250 F. for twominutes, deaerated and passed, at a temperature of about 150 F. to F.through a two stage homogenizer, the first stage being operated at 2000p.s.i. and the second stage at 500 p.s.i. The homogenized mix issterilized by heating to about 280 F. for 1015 seconds, and is passedthrough sterile lines and cooled to about 250 F. by heat exchange. Thecold syrup is then pumped to the filling chamber of an aseptic canningunit.

In preparing the aerated aqueous phase, a supply of distilled water isdeaerated and sterilized by high temperature treatment. The sterilewater is then passed through sterile lines and cooled by heat exchangeto about 35 F.40 F. Carbon dioxide, obtained from commermerciallyavailable CO cylinders is passed through a microbiological filter of asize sufiicient to render the gas free from living microorganisms sothat the gas is sterile. The sterile gas is then sparged into thesterile lines carrying the sterile water to dissolve in the water atleast about 4.0 volumes of carbon dioxide. The sterile carbonated wateris maintained at a temperature of about 40 F. and is passed to thefilling chamber of the aseptic canning unit.

The temperature of the filling chamber of the canning unit is maintainedat about 60 F.70 F. by passing cold sterile air through the chamberwhich is presterilized by the use of the high-temperature steam. Astream of cool sterile water is sprayed on the outside of thepresterilized containers as they pass from the sterilizing chamber tothe filling chamber of the canning unit in order to reduce thetemperature of the containers to about 100 F. A metered amount of thesterile carbonated water is filled into the presterilized containersfollowed by the addition of a metered amount of the sterile syrup. Theamounts of carbonated water and syrup filled into the containers arecontrolled to provide a carbonated beverage having a solids content ofabout 15 percent. The cans are hermetically sealed under sterileconditions, warmed by immersion in a 100 F. water bath for about 2-3minutes and rolled to mix the product.

EXAMPLE H A sterile carbonated beverage is prepared according to theprocedure of Example I with the exception that the carbonated waterphase is prepared by using solidified carbon dioxide (Dry Ice) as thecarbon dioxide source. Thus, particles of Dry Ice are introduced intowater in an amount sufiicient to provide a carbonated water phase havingabout 4.0 volumes of carbon dioxide dissolved therein. The carbonatedwater is then sterilized by passing the carbonated water through amicrobiological filter of a size sufiicient to render the carbonatedwater free from living microorganisms. The sterile carbonated water isthen passed to the filling chamber of the aseptic canning unit andcombined with a cold syrup phase in the same manner as in Example I.

EXAMPLE III A sterile aerated beverage is prepared according to theprocedure of Example I with the exception that nitrous oxide is used asthe volatile edible gas. Thus, sterile nitrous oxide under pressure issparged into sterile water to dissolve the nitrous oxide therein. Thesterile water containing dissolved nitrous oxide is then passed throughsterile lines to the filling chamber of the aseptic canning unit andcombined with a syrup phase in the same manner as in Example I.

Repetitions of this example using dichlorodifiuoromethane,tetrafiuoromethane, and trifiuoromethane as the volatile edible gas alsoproduce a satisfactory product.

EXAMPLE W A sterile, aerated beverage is prepared having the followingformulation.

Ingredients: Percent by weight Carbohydrate (sucrose) 11.40

Stabilizer (carrageenan) 0.14 Salt (sodium citrate) 0.20 Flavor (rootbeer) 0.02 Colorant (caramel) 0.37 Water 87.87

This beverage is prepared according to the procedure of Example I withthe exception that the syrup phase contains only sugar, stabilizer,sodium citrate, flavor and colorant.

While the present invention has been particularly described inconnection With the production of a sterile aerated beverage, it Will beunderstood that the formulation of the product may be adjusted withinthe limits set forth hereinabove to provide a thick, relatively stiff,semisolid product having the consistency of pudding, custard, and thelike. Such a semi-solid product may be prepared according to the processdescribed hereinabove. When such a semi-solid product is to be produced,the amount of gas dissolved in the water phase need not necessarily besufiicient to provide an efiervescent product. The amount of gasdissolved in the water phase of such a semi-solid product should be atleast sutficient to provide an expandable product, that is, to providethe product with an increase in volume at the time the product is to beconsumed.

It will be apparent that the process of the present invention may beused in the preparation of afiervescent products which contain solid,particulate matter, and is not limited to the preparation ofeffervescent beverages intended for human consumption. Thus,effervescent prod ucts which contain such particulate matter may be madeby preparing separate phases and subsequently combining the separatephases. When such a product is not intended for human consumption, anedible gas need not be used.

It will be apparent that changes, modifications and alterations in thematerials and conditions set forth hereinabove may be made by thoseskilled in the art. Such obvious changes, modifications andsubstitutions are deemed to be included within the scope of the presentinvention, which is limited only by the following appended claims.

What is claimed is:

1. A process for preparing a sterile effervescent beverage whichcomprises preparing a sterile aerated aqueous phase by contacting asterile, volatile, edible gas with a sterile aqueous liquid underconditions adapted to dissolve in said aqueous liquid an amount of saidgas sufficient to provide an efiervescent character to said beverage,

maintaining said sterile aerated aqueous phase at a temperature belowabout 55 F.,

preparing a syrup phase having a solids content of between about 25 %75%and comprising a homogeneous mixture of carbohydrate, tat, protein, andwater,

sterilizing said syrup phase,

maintaining the sterile syrup phase at a temperature no higher than thatof the sterile aerated aqueous phase, aseptically introducting saidsterile aerated aqueous phase and said sterile syrup phase into asterile container in a sterile atmosphere having a temperature belowabout 300 F., the amounts of said sterile aerated aqueous phase and saidsterile syrup phase introduced into said container being suflicient toprovide an effervescent beverage having a solids content of betweenabout 5% and 25% by Weight, and

sealing said container with a sterile cover in a sterile atmosphere.

2. The process defined in claim 1 in which said sterile aerated aqueousphase is prepared by passing gaseous carbon dioxide through amicrobiological ultrafilter to sterilize the gas, and injecting thesterile carbon dioxide gas into cool sterile Water flowing throughsterile pipes.

3. The process defined in claim 1 in which the sterile syrup phase iscooled to a temperature of about 1530 F. prior tointroduction into saidsterile containers.

4. The process defined in claim 1 in which the sterile aerated aqueousphase is introduced into the sterile containers prior to theintroduction of the sterile syrup phase.

5. The process defined in claim 1 in which the syrup phase contains anamount of acid sufiicient to provide the beverage with a pH of belowabout 6.4.

6. The process defined in claim 1 in which said sterile aerated aqueousphase is prepared by dissolving a sterile volatile edible gas selectedfrom the group consisting of trichlorofiuorometh-ane,dichlorodifluoromethane, chlorotrifluoromet-hane, tetrafluoromethane,trifiuoromethane, carbon dioxide, nitrous oxide, and mixtures thereof insterile Water.

7. The process defined in claiml in which the sterile aerated aqueousphase is prepared by contacting sterile water, which is at a temperatureof below about 60 F, with sterile carbon dioxide for a period of timesufiicient to dissolve in the water at least about 4.0 volumes of,carbon dioxide, and maintaining the temperature of the.

water below about 55 F. until it is introduced into the container.

8. The process defined in claim 1 in which the sterile syrup phase isprepared by blending carbohydrate, i'at, protein, emulsifier, stabilizerand water to form a mix having a solids content of between about 25 and75% by Weight, homogenizing the mix to form an emulsion, sterilizing theemulsion and aseptically cooling the sterile emulsion to a temperatureof below about 55 F. 9. The process defined in claim 1 in which thesterile aerated aqueous phase and the sterile syrup phase are filledinto sterile containers in a sterile atmosphere having a temperaturebelow about F.

10. The process defined in claim 1 in which the sealed containers areagitated to disperse the syrup phase in the aqueous phase.

11. A sterile effervescent beverage consisting essen tially of ahomogeneous mixture having a solids content of about 5%25% andcontaining from 1% to about 10% fat, from 0.2% to about 5% protein, fromabout 10% to about 15% carbohydrate, an amount of acid sutlicient toprovide said beverage with-a pH of below about 6.4, and an amount of anedible volatile gas sufii cient to make the beverage effervescent.

12. The beverage defined in claim 11 in which the beverage containsbetween 1.5 and 4.5 volumes of carbon dioxide as the edible gas.

13. The beverage defined in claim 11 in which the beverage has a solidscontent of between 10% and 20% by weight.

14. The product defined in claim 11 in Which said volatile edible gas isselected from the group consisting of trichlorofluoromethane,dichlorodifluoromethane, carbon dioxide, nitrous oxide and mixturesthereof.

References Cited UNITED STATES PATENTS 10 2,977,231 3/1961 Fox et a1.426394 X 3,084,052 4/ 1963 McLauglin 426399 X 3,773,961 11/1973 Gordon426364 X 3,684,523 8/1972 McGinley et a1. 426189 X OTHER REFERENCESJacobs: Carbonated Beverages, 1959, pp. 2643, 8997, 199-207, 214-230.

S. LEON BA'SHORE, Primary Examiner A. L. CO'RBIN, Assistant Examiner US.Cl. X.R.

1. A PROCESS FOR PREPARING A STERILE EFFERVESCENT BEVERAGE WHICHCOMPRISES PREPARING A STERILE AERATED AQUEOUS PHASE BY CONTACTING ASTERILE, VOLATILE, EDIBLE GAS WITH A STERILE AQUEOUS LIQUID UNDERCONDITIONS ADAPTED TO DISSOLVE IN SAID AQUEOUS LIQUID AN AMOUNT OF SAIDGAS SUFFICIENT TO PROVIDE AN EFFERVESCENT CHARACTER TO SAID BEVERAGE,MAINTAINING SAID STERILE AERATED AQUEOUS PHASE AT A TEMPERATURE BELOWABOUT 55*F, PREPARING A SYRUP PHASE HAVING A SOLIDS CONTENT OF BETWEENABOUT 25%-75% AND COMPRISING A HOMOGENEOUS MIXTURE OF CARBOHYDRATE, FAT,PROTEIN, AND WATER, STERILIZING SAID SYRUP PHASE, MAINTAINING THESTERILE SYRUP PHASE AT A TEMPERATURE NO HIGHER THAN THAT OF THE STERILEAERATED AQUEOUS PHASE, ASEPTICALLY INTRODUCING SAID STERILE AERATEDAQUEOUS PHASE AND SAID STERILE SYRUP PHASE INTO A STERILE CONTAINER IN ASTERILE ATMOSPHERE HAVING A TEMPERATURE BELOW ABOUT 300*F, THE AMOUNTSOF SAID STERILE AERATED AQUEOUS PHASE AND SAID STERILE SYRUP PHASEINTRODUCED INTO SAID CONTAINER BEING SUFFICIENT TO PROVIDE ANEFFERVESCENT BEVERAGE HAVING A SOLIDS CONTENT OF BETWEEN ABOUT 5% AND25% BY WEIGHT, AND SEALING SAID CONTAINER WITH A STERILE COVER IN ASTERILE ATMOSPHERE.